Spicy Southern Kitchen · by Christin Mahrlig★ 4.5 (10)
Mexican Rice
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 24%
CARBS 75G67% OF CAL
3G FIBER65G OTHER7G TOTAL SUGAR
FAT 10G21% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy rice cooked with vegetables and Mexican spices, perfect alongside fajitas, tacos, or quesadillas. Colorful and aromatic.
sidemexicangrain bowl🫕 dutch ovendairy freegluten free
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/3 cup vegetable oil
- 1 medium yellow onion, (diced)
- 2 tablespoons minced garlic, (about 6 cloves)
- 4 cups long grain rice
- 3 medium carrots, (diced)
- 1 (14-ounce) can plain tomato sauce
- 7 cups chicken stock
- 2 cups frozen peas
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder
- cilantro for garnish
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 24%
CARBS 75G67% OF CAL
3G FIBER65G OTHER7G TOTAL SUGAR
FAT 10G21% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 528mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 24mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.